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Nutrition-Related Physiology
Last Updated: 2026-02-05 16:01:57
Abstract
Gives the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand.
Objective
Some basic knowledge in physiology is recommended for this course, which revisits important physiological topics, emphasizing their relation to nutrition. The aim is to give the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand. For students with a background in medicine, pharmacy or biology, the course is useful as a review of previously acquired knowledge. Major topics are basic neuroanatomy and neurophysiology; general endocrinology; the physiology of taste and smell; nutrient digestion and absorption; intermediary metabolism and energy homeostasis; and some aspects of cardiovascular physiology and water balance.
Resources
Lecture Notes
Handouts for each lecture will be uploaded to Moodle every week.
General Information
- Language
- English
- Levels
- BSC , MSC , NDS , WBZ
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
- Mode
- written 60 minutes
- Aids
- None
- Digital
- The exam takes place on devices provided by ETH Zurich.
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Nutrition-Related Physiology |
|
2 h weekly |